3Tbsp*pea or whey protein powderor more to reach a thick pourable consistency
1ripebananaor around ⅓ cup mashed
2eggs
Method:
Heat a fry-pan over a medium to low heat. Grease well with oil or butter - so they don't stick!
Blend together banana, eggs and protein powder. The mixture should be a thick pourable batter, that’s not too runny or stiff. If it’s too stiff, add a splash of water. If it’s too runny, add a sprinkle of protein powder. You’re after a thickness where you can pour it into the pan and it spreads out just a little.
Pour batter into a milk jug. Hot tip: the pouring spout will help you get perfect pancake circles!
Pour pancake mixture into pan. Depending on your fry-pan size, you may need to do a few batches. Leave to cook until golden in colour or you can easily flip with a spatula. Repeat on the other side.
Notes:
* Protein powders can vary in their total weight measurements per serve (e.g. 24g, 40g...), as well as how they absorb liquids - which can impact the viscosity and thickness of the batter. This is why a range of 3 Tbsp or more has been given. Start at 3 Tbsp, blend and check thickness. If the batter looks to thin (quite jiggly when you give it a wiggle) then add more protein powder. You're after a thickness where you can pour it into the pan and it spreads out just a little. Avoid turning the heat up high - this will cook (or burn!) the outside of the pancake before the middle has a chance to cook through.